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Salmon marinated with dill and Pernod

Rick Stein from Rick Stein's Food Heroes
In this tasteful recipe by Rick Stein, the aniseed taste of Pernod complements the flavour of the dill with great effect

Salmon marinated with dill and Pernod

Method

1. Put 4 plates into the fridge together with the salmon fillet and leave them to get really cold. Shortly before serving, mix all the remaining ingredients together in a bowl.

2. Put the salmon fillet, skin-side down on a board. Hold a long, thin-bladed knife at a 45-degree angle and, starting at the tail end of the fillet, cut the salmon into very thin slices. Lay the slices, slightly overlapping, on each chilled plate and spoon over the dressing. Leave for 5 minutes before serving.

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Serves: 4

Prep: 15 min

Ingredients
400g piece of unskinned salmon fillet
85ml sunflower oil
1/2 lemon, juice
1 tbsp chopped Dill
2 tsp Pernod
1 tsp caster sugar
1 tsp chopped Chives
1/2 tsp Salt
10 turns of freshly ground black pepper